Peanut Butter Chocolate Chip Cookies

 

Ingredients 

• ▢2 1/2 cups flour
• ▢1 teaspoon baking soda
• ▢1 teaspoon baking powder
• ▢1 teaspoon fine sea salt
• ▢1 stick unsalted butter
• ▢3/4 cup creamy peanut butter
• ▢1/2 cup granulated sugar
• ▢1 cup packed dark brown sugar
• ▢2 large eggs plus 1 egg yolk, at room temperature
• ▢2 teaspoons vanilla
• ▢2 cups chocolate chips

Instructions

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
• In a large heat-safe bowl, microwave the butter until melted. Vigorously stir the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture until just combined. Stir in the chocolate chips.
• Dough may be a little loose and slightly crumbly. If it's unbearably crumbly, that's likely due to discrepancies among brands of peanut butter. Add 2 tablespoons milk if that's the case.
• OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop. 
• Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.
• Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.

(Source: https://handletheheat.com/peanut-butter-chocolate-chip-cookies/#wprm-recipe-container-26611)

Lunch Lady Brownies

INGREDIENTS:

• 1/2 cup butter, melted
• 1 cup white sugar
• 2 eggs
• 1 Tablespoon vanilla
• 1/4 cup unsweetened cocoa powder
• 1 cup flour

FROSTING:

• 2 Tablespoons butter, softened
• 3 Tablespoons milk
• 2 Tablespoons unsweetened cocoa powder
• 1 1/2 cups powdered sugar

Instructions

• Preheat oven to 350˚F and line a 9”x9” baking pan with parchment paper or aluminum foil. Spray with nonstick cooking spray. 
• In a large bowl, cream together the sugar and butter for a few minutes until mixture gets lighter in color. Add in eggs and vanilla. Stir until combined.
• Slowly add the flour and cocoa powder and mix until just combined. Pour brownie batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick comes out not wet in the center. Do not overbake!
• While brownies are baking, make the frosting. In a medium bowl, combine the butter, milk, cocoa powder, and powdered sugar until a smooth. Adjust consistency as needed by adding a tablespoon of milk to make runnier or more powdered sugar to thicken up.
• Spread frosting on top of the brownies while they are warm. Let the brownies cool then cut into squares

(Source: https://www.the-girl-who-ate-everything.com/lunch-lady-brownies/#recipe)

Roasted Red Potatoes

 

• 1 1/2 pounds baby red potatoes halved

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• 1/4 cup olive oil

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• 2 teaspoons garlic minced

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• 1 1/2 teaspoons salt

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• 1/2 teaspoon pepper

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• 1 teaspoon Italian seasoning

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• 1/4 cup finely grated parmesan cheese

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• 2 tablespoons chopped fresh parsley

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• cooking spray

• Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
• Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning and parmesan cheese. Toss to coat.
• Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.

(Source: https://www.dinneratthezoo.com/roasted-red-potatoes/)

Easy Chickpea Curry

 

• 1 tablespoon olive oil or coconut oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 28 ounces fire roasted tomatoes
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of cayenne pepper
• 30 ounces cans chickpeas, rinsed and drained
• 1 cup coconut milk
• 2 cups fresh spinach

In a large skillet, heat the olive oil or coconut oil over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and fresh ginger and cook for one minute.

Add the tomatoes, curry powder, garam masala, turmeric, salt, pepper, and cayenne pepper. Pour in the chickpeas and coconut milk; stir until combined. Simmer on low for 10 minutes, stirring occasionally.

Add the spinach leaves and cook until wilted, just a few minutes. Taste and adjust seasonings, if desired. You can always add a little more curry powder if you like a stronger flavor or more cayenne pepper if you want it spicier. Serve warm with rice or naan bread.

(https://www.twopeasandtheirpod.com/easy-chickpea-curry/#wprm-recipe-container-56702)

Roasted Tomato & Feta Pasta

 

• 2 pints (20 oz) grape tomatoes

• 5 medium garlic cloves

• 1/2 cup olive oil

• salt and pepper, to taste

• 7 - 8 oz. block feta cheese 

• 10 oz. dry pasta 

• 8 oz. spinace, roughly chopped

• 1/4 cup thinly sliced fresh basil

• 2 Tbsp minced fresh parsley

• 1/4 tsp crushed red pepper flakes 

• 1/2 cup reserved pasta water

Instructions

• Preheat oven to 400 degrees.
• Add grape tomatoes and garlic to a 3 quart baking dish. Toss with olive oil and a few pinches of salt and pepper. Place feta in the center of tomatoes, turn to coat with oil.
• Bake in center of preheated oven for 30 minutes.
• Remove the baking dish, raise oven rack up to upper 1/3 of the oven. Return baking dish to oven and increase oven to 450 degrees. Bake until tomatoes and cheese are starting to brown slightly, about 10 minutes longer.
• Meanwhile boil pasta to al dente in salted water, according to time listed on pasta package.
• Reserve 1/2 cup pasta water and right before draining pour and submerge spinach in with the pasta (it should wilt almost instantly). Drain pasta and spinach.
• Smash the tomatoes, garlic, oil and feta together with the back of a wooden spoon. Toss pasta in with mixture along with basil, parsley and red pepper flakes.
• Thin mixture with a few tablespoons of pasta water at a time to reach desired consistency. Season with salt and pepper as needed. Serve warm.

(Source: https://www.cookingclassy.com/baked-feta-pasta-tiktok/#jump-to-recipe)

Oatmeal Cookie Bars

 

Ingredients

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• 
  1 cup butter, melted

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• 1 cup light brown sugar

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• ½ cup sugar

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• 2 large eggs + 1 large egg yolk

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• 1 ½ tsp vanilla

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• 1 ¼ cups flour

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• 2 teaspoons cornstarch

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• ½ teaspoon baking powder

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• ¾ teaspoon salt

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• ¼-½ teaspoon ground cinnamon

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• 3 cups old fashioned rolled oats
• 1 1/2 cups chocolate chips

 Instructions

• Preheat oven to 350F (175C) and line a 9x13 baking pan with parchment paper or grease and flour the sides and bottom of the pan.
• Combine butter and sugars in a large bowl and stir until well-combined.
• Add eggs and vanilla extract and stir well.
• In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and cinnamon.
• Gradually add dry ingredients to wet until completely combined.
• Add oats and chocolate chips and stir until well combined.
• Spread cookie dough evenly into prepared baking pan and bake on 350F for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

(Source: https://sugarspunrun.com/oatmeal-cookie-bars/#recipe)